Site Quality Assurance Supervisor - LB

SUMMARY:

The Quality Assurance (QA) Supervisor reports to the Site Quality Assurance Manager. This position is responsible for promoting the production of safe, high-quality products in a sanitary environment. This is achieved by actively educating, coaching, and developing staff and plant personnel on second and third shifts. It is critical for the Quality Supervisor to be viewed as a leader and problem solver within the facility. The Quality Supervisor must understand the products produced in combination with customer expectations. In addition, this position must work effectively with Production, Maintenance, and Supply Chain leadership and staff to maintain a positive culture.

The hours for this position are staggered with the Site Quality Assurance Manager and meant to be a continuation of Quality Leadership after the Site Quality Assurance Manager has left for the day. Work hours/days will be modified, to support in-season and all-season operations. It is imperative operators and plant personnel periodically see the Quality Supervisor present on the production floor to show dedication and direct involvement and be available for questions and guidance in relation to Food Quality and Safety.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Perform walkthroughs throughout the shift, noting any immediate food/work safety, sanitation, quality, or efficiency issues or gaps, aiming to always be audit ready.
• Address and report on all food safety, quality, and sanitation issues for the second and third shift to the Quality Manager.
• Report nonconformities, food safety concerns, and/or quality incidents to the Quality Manager and/or Production Supervisor.
• Create and document Food Safety Quality Incident (FSQI) reports for incidents that occur on shift.
• Initiate Root Cause Analysis (RCA) and/or investigations resulting from FSQI reports.
• Log and tag nonconforming material.
• Ensure the Hold Logs remain up-to-date and accurate as compared to the ERP system.
• Collaborate with the Quality Manager to determine the final disposition of nonconforming products.
• Oversee repacking and/or reprocessing nonconforming material.
• Adjust inventory in the ERP system for Material Dispositions, repacking, and/or reprocessing.
• Ensure compliance with quality programs, food safety programs, and procedures specified by the company and regulated by federal, state, and local agencies.
• Ensure all daily, weekly, and monthly inspections are performed for the off shifts.
• Develop and supervise the performance of the Quality Technicians.
  • Provide regular feedback.
  • Conduct annual performance reviews.
  • Onboard Quality new hires.
  • Maintain adequate staffing/coverage to support business needs.
  • Ensure the Quality team provides a high level of accuracy, precision, and timely communication to the organization.
• Train other employees on quality policies, procedures, and programs.
• Attend meetings, training, one-on-ones, and discussions.
• Manage pest control services
  • Review and sign weekly service reports.
  • Notify the Quality Manager of any pest issues or concerns.
• Support the Production team in managing sanitation chemical supplier.
  • Meet with and coordinate with the chemical sales rep.
  • Notify the chemical sales rep and Quality Manager of any concerns or performance issues.
• Oversee weekly/monthly sanitation and CIP (clean in place).
• Support the commercialization of new products.
  • Ensure specification adherence.
  • Review line efficiency.
  • Ensure samples are pulled as needed for shelf-life testing, sensory, or customer demands.
• Generate production folders and paste assignments.
• Review production folders per PTK’s positive release program.
• Review and sign off on completed production paperwork for accuracy and completeness.
  • Food safety inspections are documented.
  • Ensure specification adherence.
  • Overall documentation is accurate and filled out.
• Ensure laboratory equipment and supplies are maintained and calibrated annually.
• Oversee compliance to PTK’s micro program.
  • Ensure proper micro documentation for each run.
  • Prepare and send samples for 3rd party testing.
• Order laboratory and office supplies as needed for Quality department.
• Act as back-up to the Quality Manager for plant and/or department meetings.
• Serve as the backup Quality Control Technician when needed to help support daily operations
• Conduct internal audits as needed.
• Aid the Quality Manager during external audits.
• Review Standard Operating Procedures (SOPs) for updates and edits to ensure the most accurate procedures are being followed.
• Create and review work instructions, SOPs, and other training documents.
• Other assigned duties and/or projects.

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Bachelor’s Degree or relative experience in quality or laboratory management
• 3 years of experience in a Lead or Supervisory role, within the food or dietary supplement industry
• Demonstrate strong competency skills (listed below).
• HACCP Trained/Certified
• PCQI Certified
• Strong reasoning, perception, active listening, problem-solving, and decision-making skills
• Demonstrated management, supervision, coaching, and team building skills
• Working knowledge of food safety and quality
• Internal Auditor Training
• Strong attention to detail
• Proficient in MS office and demonstrated mathematical skills

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• Ability to smell and taste products and view for consistency.
• Ability to physically inspect food facilities (capable of climbing, kneeling, walking, bending as necessary to complete).
• Ability to perform repetitious work.
• Occasional pushing/pulling and lifting/carrying 50 pounds or less.
• Ability to stand for long periods of time.
• Ability to work upwards of 12 hours per day.
• Availability of working off shifts and flex shifts as needed.
• Weekends as needed, primarily during Tomato Harvest season (July–September)